Low FODMAP Pesto Pasta is a great addition to your recipe collection while you are healing your gut. Following a low FODMAP diet has been incredibly helpful for many of those suffering from these IBS symptoms throughout their life. This recipe is a perfect start for better digestive health!

This is a great recipe if you have fresh basil growing in a pot or your garden.  First, make the pesto sauce in a blender.  Then boil gluten-free pasta and while the pasta is boiling, you can saute the vegetables. Once the pesto sauce and vegetables are cooked, mix them together and then put them on top of pasta and enjoy!

Did you know that all these recipes are in our searchable recipe database that you can search by condition to find a collection of tried and true dietitian-approved recipes.  Our culinary dietitians create recipes, prepare them and even photograph them.  Luckily our dietitians have excellent cooking skills and are able to translate their recipes into easy recipes that taste great too!

If you are unfamiliar with low FODMAP diets and want to learn more, take a look at our popular blog:

6 Things that you need to know when you are starting or considering a low FODMAP diet

Give this Low FODMAP Pesto Pasta recipe a try and write your comments below.

Low FODMAP Pesto Pasta

Following a low FODMAP diet has been incredibly helpful for many of those suffering from these IBS symptoms throughout their life. This recipe is a perfect start for better digestive health!
Course: Main Dish
Cuisine: Gluten Free, Italian, Vegetarian
Keyword: Easy, Fiber, Whole grain
Condition: Gluten Free, Low FODMAP, Vegetarian
Servings: 4

Ingredients

Pasta

  • 1 box pasta We used Ancient Harvest Brand, Gluten Free
  • 1 tbsp olive oil
  • 1 head broccoli chopped into florets
  • 1 bell pepper sliced
  • 2 zucchini sliced
  • 1/4 cup pesto

Pesto

  • 1 cup basil washed thoroughly and spun dry
  • 1 1/2 tbsp pine nuts toasted
  • 1/4 cup olive oil extra virgin
  • salt
  • 2 cups parmesan cheese freshly grated

Instructions

  • Prepare the pesto sauce by first washing and drying the basil leaves.
  • Toast pine nuts over medium heat until nuts have browned slightly.
  • In a blender, place the basil, olive oil, salt and pine nuts and blend. Pour blender contents into a bowl and stir in parmesan cheese.
  • Boil pot of water and cook pasta according to package instructions.
  • While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat.
  • Add broccoli, peppers, zucchini and then cover with lid. Stirring occasionally, cook the vegetables until they are tender. About 10 minutes.
  • Mix the prepared pesto sauce in with the vegetables. Top the pasta with the veggie mixture. Enjoy!

Nutrition

Carbohydrates: 61g | Protein: 32g | Fat: 40g | Sodium: 1009mg | Potassium: 1011mg | Fiber: 8g

Please note:

Nutrition info is an estimate and may contain errors.

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